SC - Dry Site Issues

[Aelfwyn@aol.com]

Leanna of Sparrowhaven asked for beer recipes; here are a couple, both 15th
c. English:

Flathonys
Two Fifteenth Century Cookery Books p. 73/68

Take mylke, and yolkes of egges, and ale, and drawe hem thorgh a straynour,
with white sugur or blak; And melt faire butter, and put thereto salt, and
make faire coffyns, and put hem into a Nowne til thei be a litull hard;
then take a pile, and a dissh fastned there-on, and fill the coffyns
therewith of the seid stuffe and late hem bake a while. And then take hem
oute, and serue hem forthe, and caste Sugur ynogh on hem. [end of original]

1/2 c milk	1/3 c ale	4 T butter
4 egg yolks	1/4 c sugar	1 t salt

Bake a pie shell. Beat together milk, egg yolks, ale, sugar. Melt butter,
add salt, beat into the liquid, trying to keep the butter from separating
out (the hard part). Pour into the pie shell, bake at 350° about 20-30
minutes. Sprinkle on sugar (about 1 T) after the flathon is reasonably
solid.

Stwed Mutton
Two Fifteenth Century Cookery Books p. 72

Take faire Mutton that hath ben roste, or elles Capons, or suche other
flessh, and mynce it faire; put hit into a possenet, or elles bitwen ii
siluer disshes; caste thereto faire parcely, And oynons small mynced; then
caste there-to wyn, and a litull vynegre or vergeous, pouder of peper,
Canel, salt and saffron, and lete it stue on the faire coles, And then
serue hit forthe; if he have no wyne ne vynegre, take Ale, Mustard, and A
quantite of vergeous, and do this in the stede of vyne or vinegre. [end of
original; thorns replaced by th]

Wine Version
1 1/2 lb boned lamb	2 T vinegar 	1 t salt
1/4 c parsley 	1 t pepper 	3 threads saffron
2 medium onions (1 1/4 lb) 	1/2 t cinnamon 	about 1/2 c water
3/4 c wine

Beer Version
Substitute 1 c dark beer and 1/2 t ground mustard for the wine. Substitute
4 T of verjuice for the vinegar if you have it.

Roast the lamb (before boning) at 350° for about 1 hour, then chop it into
bite sized pieces. Chop onions fine. Combine all ingredients (and the
juices from roasting the lamb) in a covered stew pot; use enough water so
that there is just enough liquid to boil the meat in. Simmer it about 1/2
hour and serve it forth. It is good over rice.

Elizabeth of Dendermonde/Betty Cook


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